Preheat oven to 220°C / 425°F (200°C fan) with the shelf in the middle of the oven.

Press 2 x 40cm/16" sheets of scrunched up baking/parchment paper arranged in an "X" into a 20cm/8" springform pan (6cm / 2.5" tall), and fold down over the rim to hold in place.

Beat cream cheese in a large bowl on medium speed for 2 minutes, scraping down the sides as needed, until smooth and lump-free.

Add sugar and beat on low speed for 10 seconds.

In a medium bowl, hand whisk about ¼ of the cream with all the flour until lump free, then slowly pour in the remaining cream while whisking. Whisk in vanilla.

Slowly pour the cream into the cream cheese bowl with the beater going on low. Then slowly pour the eggs in while the beater is still on low.

Pour into the prepared pan. Bang the pan on the counter then pop bubbles that rise to the surface with a small sharp knife.

Bake for 45 minutes or until the surface is a deep golden brown.

Cool in the cake pan for at least 2 hours on the counter, then refrigerate for a minimum of 8 hours, uncovered.

Release the sides of the springform pan. Hold excess paper overhang to lift off base onto a cutting board or plate.

Bring to room temp for 30 minutes if time permits, though also great served chilled.